Andouille and Chicken Creole Pasta

Recipe by pinkie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large skilled over medium-high heat.
  • Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
  • Add the mushrooms, green onion, green pepper and red pepper.
  • Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
  • Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
  • (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
  • Stir into skilled.
  • Cook, stirring gently, until the sausage returns to a boil.
  • Boil for one minutes, then remove from heat and set aside.
  • Serve hot over cooked pasta.
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